Farmers Market Vegetable Soup

The Beginnings of a Farmers Market Vegetable Soup
Our local farmers market is brimming with fresh fruits and vegetables. Every Sunday rain or shine the same vendors roll out there wares. They are home cooks, farmers, artists and musicians. There is one woman that makes and sells her own soup. Each week there are two options (choices) and one is always vegetarian. Each time I will have a cup or a bowl. Last week she made an Italian vegetable soup that knocked my socks off. The vegetables were cut small and they had a little bite to them. I might be stretching the truth a little when I say her soups are legendary but I have seen customers bring empty quart ball jars for her to fill. Anyway, the soup I made today is my version of that wonderful vegetable soup.

*The white beans I used were fresh, bought from another vendor at a market in the next town which is 25 miles away. First I made the broth and then added the beans which took about 45 minutes. I added the veggies at the very end so that they would still be a little crisp when ladled into bowls.

Fresh White Beans
Ingredients:

Base of soup:

2 tablespoons of olive oil
1 small yellow onion (chopped)
2 cloves garlic (minced)
2 tablespoons tomato paste
¼ cup white wine
2 celery stalks, whole
2 carrots, whole
32 ounces unsalted chicken broth
14.5 can stewed tomatoes
½ teaspoon fennel seed
1 teaspoon fresh thyme
2 tablespoon fresh oregano
½ teaspoon marjoram
Salt and pepper to taste
1 cup fresh beans (I used white, kidney beans would be great too)

*try and cut all the vegetables the same size

Vegetables:

1 to 2 cups water, if needed
1 medium zucchini, chopped
1 medium summer squash, chopped
2 carrots, chopped
2 celery stalks, chopped
¼ pound green beans, chopped
2 green onions, chopped
Salt and pepper to taste

Vegetables Prepped and Ready To Go
To prepare:

In a large pot, sauté onion. When translucent about 7 to 10 minutes add garlic. Stir for another minute or so. Add tomato paste and white wine, stir until it all comes together, now add whole carrots, celery, chicken broth, stewed tomatoes, fennel, thyme, oregano, marjoram and salt and pepper. Bring broth to a boil and then reduce to a simmer for 15 minutes. Taste, add more salt and pepper if necessary. Add beans. (depending on the type of beans you use, will dictate the cooking time, for me it was 45 minutes). Remove the whole carrots and celery and toss.

If needed add 1 to 2 cups of water. When your broth is ready add in the zucchini, squash, carrots, celery, green beans and green onions. Simmer 10 to 15 minutes. Remove from heat. Ready to serve.

Farmers Market Vegetable Soup



Comments

  1. So delicious Cheri :)
    Im hungry :)

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  2. So delicious Cheri :)
    Im hungry :)

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  3. Such a fresh and comforting veggie soup!

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    Replies
    1. Thanks Angie, we are loving all summer veggies right now.

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  4. What a delicious and nutritious looks soup!! I love using farm fresh ingredients.
    Thanks for sharing
    Julie
    Gourmet Getaways

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    1. Thanks Julie, between the farmers market and the garden we are definitely getting our share of veggies.

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  5. I was just listening to a podcast affirming the importance of supporting Farmers markets 😊 Yours certainly does seem to be filled with more than a soupçon of flavors! Thank you for allowing us to enjoy also by sharing your recipes for the marvelous soups.

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    1. Thanks Kim, we usually go twice a week to the farmers market and between that and the garden have veggies galore at our meals.

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  6. Vegetable soup is one of my most favorite foods and this looks like a great one to try. I will sub vegetable broth for the chicken to make it vegetarian (vegan even!). Can't wait to get chopping!

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    1. Haha! funny you would mention chopping, such a great way to relax wouldn't you say? Thanks Mindy, have a great week-end.

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  7. This comment has been removed by a blog administrator.

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    1. The white beans were delicious all on there own, there is a recipe I used to make where I baked them, they were amazing. Thanks David, take care.

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    2. Sorry David, did not mean to remove your comment not sure what I did.

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  8. Beautiful soup. I love soup so much I could easily eat it on a 100 degree day. And how healthy is this one?

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    1. I'm a big soup love too, anyday any type of weather. Thanks Lea Ann!

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  9. I love using farm fresh ingredients.Thanks for sharing Sakura Beauty

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  10. Sounds like a wonderful summery soup! Love all those fresh veggies!

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  11. Oh, how delicious. I have a large Le Creuset pot and in winter it has soup on the go every day. Minestrone has become my favourite this year 😀

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  12. We love homemade veg soup, Cheri! Yours looks divine....been mulling over making some soup this week and now you've given me a super recipe!

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  13. Your Farmer's Market Vegetable Soup looks delicious Cheri, and right up my alley since I prepare soup usually at least twice a week in my house. Those fresh white beans look fabulous!

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  14. Hi Cheri,
    I've started to make some homemade veggie soups lately. This veggie soup of yours looks so delish ... bookmark and thanks for sharing :)

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  15. That is so cool that someone can sell their homemade soup at the Farmer's Market. Your soup looks fantastic, Cheri! I love that it has so many different kinds of vegetables and all the spices in it. Saving your recipe for when it cools off here.

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  16. Was down with fever, cough and cold. Deliberately want this soup, addition of lots of veggies made it more tempting

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  17. How perfect! I could eat this any time of the year - hot or not vegetable soup is the best.

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  18. This soup looks so beautiful and delicious.

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  19. Sounds like the lady selling her soup is on to something, her soups sound popular :) Your version looks really good, can't wait to try it!

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